• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
GardenFork - Eclectic DIY
  • May I Email You?
  • Podcast
  • Articles
  • Video
menu icon
go to homepage
  • May I Email You?
  • Podcast
  • Articles
  • Video
  • Follow Me Here:

    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • May I Email You?
    • Podcast
    • Articles
    • Video
  • Follow Me Here:

    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Articles » Cooking - Recipes

    Socca: A Flat Bread Recipe

    by Tony L · This post may contain affiliate links, its one way we pay the bills. · Leave a Comment

    Although this batch of socca is fresh from my Brooklyn oven, it’s origins are in Southern France. Socca (faranita) is a crépe made with chickpea flour, it’s  similar to the savory Indian “chila,” but much less complicated. Bean flours are a good alternative to wheat flour — very high in protein and fiber. In Nice, freshly baked socca is sold in open markets by street vendors stuffed with savory things like goat cheese and potatoes — best eaten while it’s hot. You can get all the ingredients at your local grocery store. I’ve found that Indian Besan has a much finer mill than Bob's Red Mill, it makes a very smooth, thin batter. A round cast iron griddle works best in the oven, but I just used my large skillet.

    You’ll need:
    1 ½ c. chickpea flour
    1 ½ c. water
    2 tbs olive oil
    1 teaspoon dried rosemary
    1 teaspoon honey
    ½ teaspoon salt
    ½ tbs onion powder
    ¼ teaspoon cumin
    12" cast iron griddle (or pan)
    oven set at 400°

    Batter up! Mix all ingredients in a bowl and whisk for about 5 minutes. Cover and set aside for at least two hours at room temperature, then put it in the refrigerator for another four hours. I've found that the batter improves in texture and flavor if you allow it to sit for a day. You can keep the batter refrigerated in a covered container for up to three days. It should be as thin as eggnog. If it's too thick, mix in a little water before cooking.

    Preheat your oven to 400°. Heat griddle and coat  evenly with a little olive oil. Pour about ¾ cup of batter onto the griddle, tilting it back and forth to distribute the batter evenly over the entire the surface. Place it in the oven to cook for 15 to 2o minutes, but do check in 10 minutes. Use a spatula to loosen the socca's edges from the griddle, then flip it over and see if it’s browned evenly. The “pan side” is the presentation side. Put it back into the oven for another five minutes if it’s not done, then set it aside to cool. Check your oven thermometer first, if the temperature goes above °400, let it cool down before you make a new batch.

    Socca should be thin and soft with crisp edges. You can serve them individually or cut them into smaller pieces. They are best eaten fresh and hot — socca has a subtle sweetness that is perishable. Wrap some ham or scrambled eggs in your first batch of socca.

    « Grow Mushrooms In Your Yard, Backyard Oyster Mushroom Spore Inoculation
    Christmas Sugar Cookie Recipe Video GF.TV »

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Become a Monthly Supporter of GardenFork. Click Here To Learn More

    Pages

    • About
    • Let's Stay Connected With Each Other
    • Maple Syrup Evaporator Information
    • May I Email You?
    • Pizza Oven Plans & Make Pizza Videos
    • Privacy Policy
    • Radio
    • Terms of Use & Affliate Information
    • The GF Amazon Shop
    • Want More GardenFork? Here You Go:

    My lawyer makes me do this part: Visitors agree to our Terms Of Service and Affliate Information - Use This Information At Your Own Risk

    Produced by GardenFork Media LLC, Brooklyn, NY ©2021 All Rights Reserved